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warm farro & artichoke salad

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I was visiting some friends at Intelligentsia (super cool coffee shop) a few weeks ago and I decided to stay and work through lunch after they left. There was a farro salad on the menu which sounded amazing.

I normally don’t order grain salads when I’m out, but the Warm Farro & Artichoke Salad on their menu sounded too good. As luck would have it they were out, so I had the pear salad (also delicious) but I couldn’t get the Farro & Artichoke Salad out of my mind. And when that happens, I usually find myself needing to make it the following day.

You may be wondering – what is farro? It was certainly my first time cooking with farro and I’m not even so sure that I had ever eaten it before! Farro is a whole grain that is similar to barley. It has a nice chew to it – like al dente pasta – and is related to wheat. Nutritionally speaking, farro has 100 cal, 27 g carbohydrates, 3.5 g fiber, 4 g protein per 1/2 cup cooked. More fiber than quinoa and almost as much protein!

This warm grain salad, with marinated artichokes, shallots, leeks and parmesan was just the salad I was craving. And it was really good. Really good! I packed it in Richie’s lunch (yes, I pack his lunch), I ate it for lunch, I ate it for brunch with wilted arugula and a fried egg on top (amazing!) and we ate it alongside vegetables for dinner.

 

 

Warm Farro & Artichoke Salad

by Emily Dingmann

Prep Time: 10 min

Cook Time: 30 min

 

Ingredients (4-6 servings)

  • 1 cup farro
  • 2 cups water
  • 1 Tbsp olive oil
  • 1 small leek, thinly sliced
  • 1 shallot, thinly sliced
  • 1 1/2 cups artichokes, roughly chopped (I used marinated artichokes)
  • 1 lemon
  • 1 Tbsp olive oil
  • salt & pepper
  • parmesan cheese
  • parsley for garnish

Instructions

Bring farro and water to a boil.

Lower to a simmer, cover and cook for about 30-40 min, until tender and all water has been absorbed.

Heat oil in pan.

Add shallots and leeks, sauteing for about 3 minutes.

Add artichokes and cook for another 2 minutes.

Remove from heat and set aside.

Whisk together juice of lemon, olive oil and salt & pepper.

Toss farro, artichoke mixture and dressing together.

Sprinkle with parmesan cheese and fresh parsley.

Serve warm or at room temperature.

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Comments

  3. Megan (Braise The Roof)

    This really does sound incredible- I would have been bummed out that they were out of it at the coffee shop, too! 🙂 I don’t think I’ve cooked with farro, either and I’m not sure why. It can’t be TOO difficult to find nowadays, right?

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